Chicken baked in a salt crust
The salt crust, which is discarded after cooking, seals in the juices,
so the meat is incredibly tender.
1¾ to 2kg (circa 4 lbs) chicken – corn-fed is good
1kg (2.2lbs) plain flour
1kg (2.2lbs) salt
1 tablespoon of ground black pepper
700ml (1¼ pint) water
2 tablespoons of olive oil
a bunch of thyme
Take the chicken from the fridge well in advance and allow it to reach room temperature. Mix the salt, pepper and flour in a large bowl, then gradually add three-quarters of the water. Stir with a wooden spoon to form a dough adding some of the remaining water if it is too dry. Knead for a few minutes into a smooth dough then cover and allow it to stand for an hour.
Preheat the oven to 200C (400F – gas mark 6). Roll the dough out on a well-floured surface until it is approx 5mm (¼ inch) thick and large enough to completely envelop the chicken.
Wash the chicken and it pat dry with kitchen paper, then rub it with olive oil. Put the bunch of thyme into the chicken cavity. Place the chicken in the centre of the dough, breast downwards. Draw the dough up around the chicken to completely encase it. Then place it, breast side up, on a baking tray. Bake for one hour, then turn the oven off and, leaving the oven door closed, leave it in the oven for another hour. The chicken will continue to cook within the salt-dough shell and will still be warm enough to eat.
To serve, break and discard the crust, then carve the chicken and serve with your favourite vegetables.
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